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Key Lime Fudge Recipe
If you love bright citrus desserts and creamy, no-bake treats, this Key Lime Fudge Recipe is going to be your new little square of happiness—tropical, tangy, sweet, and ready with almost no effort.
What Makes This Key Lime Fudge Recipe So Special
This Key Lime Fudge Recipe is a silky, white chocolate lime fudge made with sweetened condensed milk, real key lime juice, and just a touch of zest. Think classic condensed milk fudge meets key lime pie—that same zingy citrus flavor, but in thick, melt-in-your-mouth fudge squares.
I’m a 50-year-old Florida girl at heart, even though I’m now tucked in a quieter corner of the Midwest. Every summer, and again around the winter holidays, my family starts asking for “something key lime.” Sometimes that means pie. Sometimes it’s bars. But last year, I wanted a no-bake lime fudge I could cut, box up, and send to my grown kids and neighbors. That’s how this creamy lime fudge was born.
It’s a wonderful tropical dessert fudge: rich, but with enough lime to cut through the sweetness so one piece doesn’t feel heavy. And because we use the classic sweetened condensed milk fudge method, it’s a very easy homemade fudge—no candy thermometer, no fuss, and no oven time.
This citrus fudge works beautifully for:
- Summer cookouts (it holds up well on dessert tables)
- Holiday cookie and candy trays
- Teacher gifts or neighbor gifts
- A fun twist on a key lime dessert recipe when you don’t feel like baking a whole pie
If you’re a fan of white chocolate lime fudge with a little bit of “pucker,” you’re going to feel right at home here.
Why You’ll Love This Creamy Lime Fudge
- No oven needed – This is a true no bake lime fudge; the stovetop does the work in just a few minutes.
- Quick to make – About 10–15 minutes of hands-on time, then the fridge handles the rest.
- Beginner-friendly – No candy thermometer, no tricky stages—just melt, mix, and chill.
- Bright, real citrus flavor – Made with fresh key lime juice and zest, not just extract.
- Smooth and creamy texture – Sweetened condensed milk fudge gives a thick, luscious bite.
- Perfect for gifting – Squares pack nicely into tins, boxes, or cellophane bags.
- Customizable – Easy to turn into coconut lime, graham-cracker-crust fudge, or even a “pie” version.
- Crowd-pleasing look – Pale green with tiny specks of zest; it looks like spring on a plate.
- Keeps well – Stores in the fridge or freezer for weeks, so you can make it ahead.
Ingredients for the Creamiest Key Lime Fudge
Let’s walk through what you’ll need for this white chocolate lime fudge. I’ll give the basics plus a few helpful notes from my test batches.
For the fudge base:
- 3 cups (about 18 oz / 510 g) good-quality white chocolate chips
- Use a brand that melts smoothly—Ghirardelli, Guittard, or Nestlé work well. Avoid white “baking chips” that don’t fully melt.
- 1 can (14 oz / 396 g) sweetened condensed milk
- This is the classic condensed milk fudge base. Don’t swap with evaporated milk; it won’t set.
- 4 tablespoons unsalted butter, cut into pieces
- Butter adds richness and helps with that silky texture.
- 1/4 teaspoon fine sea salt
- Just enough to balance sweetness and boost the citrus notes.
For the lime flavor:
- 1/3 cup fresh key lime juice (about 10–14 key limes)
- If you can’t find fresh key limes, use bottled key lime juice (like Nellie & Joe’s) or regular lime juice. It’ll still be delicious.
- 1–2 teaspoons finely grated key lime zest
- Grate only the green part; the white pith is bitter. I like 2 teaspoons for a more pronounced citrus fudge.
- 1 teaspoon pure vanilla extract
- Rounds out the flavor so it doesn’t taste “sharp” or artificial.
- 1–2 drops green food coloring (optional)
- Completely optional, but it gives that soft pale green that says “lime” at a glance.
For the topping (optional but pretty):
- Extra lime zest for sprinkling
- Finely crushed graham crackers (for a “key lime pie” vibe)
- Toasted coconut flakes (for a more tropical dessert fudge)
You don’t need all those garnishes—choose just one or two you enjoy.
Ingredient tips:
- White chocolate: Real white chocolate has cocoa butter listed in the ingredients. That will melt and set much more smoothly than candy coating.
- Lime juice: Freshly squeezed gives the brightest flavor. If you’re using bottled, give it a quick taste; if it’s very tart, you may want to use just under 1/3 cup and adjust next time.
- Zesting: A Microplane or very fine grater makes a big difference—large zest strips can feel chewy in fudge.
Step-by-Step Directions for This Key Lime Fudge Recipe
You know what? The part that usually scares folks about fudge is the idea of a thermometer and “soft ball stage.” We’re skipping all that. This is a relaxed, low-stress method.
1. Prepare your pan.
Line an 8×8-inch square pan with parchment paper, leaving a bit of overhang on two sides so you can lift the fudge out later. Lightly mist with nonstick spray if your parchment tends to stick.
2. Gently heat the fudge base.
In a medium, heavy-bottomed saucepan, combine:
- White chocolate chips
- Sweetened condensed milk
- Butter pieces
- Salt
Set the heat to low or medium-low. Stir slowly and constantly with a heatproof spatula, scraping the bottom and sides as the mixture warms.
3. Melt until smooth—don’t rush it.
Keep stirring until the white chocolate is completely melted and the mixture looks thick and glossy.
- If you see small unmelted bits, lower the heat and keep stirring; white chocolate scorches easily.
- If it feels very thick, that’s normal; the lime juice will loosen it slightly.
4. Remove from heat and add flavorings.
Take the pan off the burner. Let it sit for 1–2 minutes to cool just slightly, then stir in:
- Vanilla extract
- Lime zest
- Most of the key lime juice (start with about 1/4 cup, then taste)
Stir vigorously until the mixture is smooth again. The citrus can make it look a bit looser at first; just keep stirring. Taste with a clean spoon (carefully, it’s warm) and add the remaining lime juice if you want more punch.
5. Add food coloring (optional).
If you’d like a pale green fudge, add 1–2 drops of green food coloring. Stir well to distribute. Start small—you can always add another drop, but you can’t go backward.
6. Pour and level the fudge.
Quickly pour the warm fudge mixture into your prepared pan. It begins to firm up as it cools, so don’t walk away now. Use your spatula to spread it into an even layer, smoothing the top.
7. Add toppings.
While the fudge is still soft on top, sprinkle with:
- Extra lime zest
- Crushed graham crackers
- Or toasted coconut flakes
Press very gently with your hand or the back of a spoon so the toppings adhere.
8. Chill until firm.
Place the pan in the refrigerator for at least 2 hours, or until the fudge is fully set and firm to the touch. For very clean cuts, I like to leave it 3–4 hours or even overnight.
9. Cut into squares.
Use the parchment overhang to lift the block of fudge out of the pan and place it on a cutting board.
- Dip a sharp knife in hot water, wipe it dry, and slice the fudge into 1-inch squares or rectangles.
- Wipe the knife between cuts for cleaner edges.
10. Serve and enjoy.
Arrange your key lime fudge squares on a pretty plate or pack them into tins, boxes, or jars. Keep them chilled until serving so they stay firm and creamy.
Servings & Timing
Yield:
- About 36 small squares (1-inch pieces)
- Or 25–30 larger pieces, depending on how you slice it
Timing:
- Prep Time: 10–15 minutes
- Chill Time: 2–4 hours (hands-off)
- Total Time: About 2 hours, 15 minutes (most of it is just waiting)
If you’re making gift boxes or a dessert tray, I recommend making this the day before so it’s fully set and easy to slice.
Fun Variations and Flavor Twists
Once you’ve made this Key Lime Fudge Recipe once, it’s awfully fun to play around. Here are a few ideas that tested well in my kitchen:
- Key Lime Pie Fudge: Sprinkle a thick layer of crushed graham crackers on the bottom of the pan before pouring in the fudge, then add more on top.
- Coconut Lime Fudge: Stir 1/2 cup finely shredded, sweetened coconut into the fudge before pouring, and top with toasted coconut flakes.
- Margarita-Inspired Fudge (no alcohol): Add a little extra lime zest and a pinch more salt, then finish the top with a light sprinkle of coarse sea salt for that “salt rim” feel.
- Mixed Citrus Fudge: Swap part of the lime juice for fresh lemon or orange juice for a softer, mixed citrus fudge.
- Extra Tangy Fudge: Stir in 2–3 tablespoons of softened cream cheese to part of the warm fudge base, then swirl it through for a more cheesecake-like vibe (chill thoroughly).
- Chocolate-Lime Swirl: Reserve 1/2 cup of the fudge mixture and mix in 2 tablespoons melted semi-sweet chocolate, then swirl it over the top before chilling.
Storage, Freezing, and Make-Ahead Tips
Fudge is one of those wonderful make-ahead treats, and this creamy lime fudge is no exception.
How to store in the fridge:
- Place pieces in an airtight container, separating layers with parchment or wax paper.
- Store in the refrigerator for up to 2 weeks.
- For the best texture, let pieces sit at room temperature for 5–10 minutes before serving.
How to freeze key lime fudge:
- Arrange fudge squares in a single layer on a baking sheet and freeze until solid, about 1 hour.
- Transfer to a freezer-safe container or zip-top bag, again using parchment between layers.
- Label and freeze for up to 2 months.
Thawing:
- Move the container from the freezer to the fridge and thaw overnight.
- For serving, you can let the fudge stand at room temperature for about 15 minutes.
Honestly, this is one of my favorite “holiday insurance policy” recipes. You can stash a batch of tropical dessert fudge in the freezer, and whenever someone drops by, you’re 15 minutes away from a pretty little plate of treats.
Cook’s Notes From My Kitchen
A few things I learned while testing this Key Lime Fudge Recipe (and feeding several happy neighbors in the process):
- The lime juice balance matters. Fresh key lime juice is often a bit sharper and more aromatic. If you’re using regular limes, you might want the full 1/3 cup to really bring out that citrus flavor.
- Don’t overheat the white chocolate. White chocolate can seize if it gets too hot too fast. Gentle heat and steady stirring are your friends here. If it starts to look grainy, remove from heat and stir vigorously; sometimes it comes back together.
- Color is totally optional. Many batches I make are completely uncolored—they look like creamy vanilla fudge with green flecks from the zest. It’s lovely and natural looking.
- A little salt brings the magic. Don’t skip the salt. It tempers the sweetness and makes the lime sing.
- Pan size matters. An 8×8-inch pan gives a nice thickness. A 9×9-inch will work but the pieces will be slightly thinner; reduce chill time a bit.
- Room temperature vs fridge. This fudge will soften if left out on a hot day for a long time. For summer parties, I keep most of the tray in the fridge and refill a small plate as needed.
From an SEO-and-food-blog perspective (yes, this is how my brain works after years of blogging), I’ll also tell you this: citrus fudge recipes, especially those labeled as easy homemade fudge or no bake lime fudge, tend to spike in interest around Thanksgiving, Christmas, and again in June–July. So if you like sharing recipes with friends or on social media, those times are sweet spots.
Key Lime Fudge Recipe FAQs
Can I use regular limes instead of key limes?
Yes. Regular Persian limes work just fine in this recipe; the flavor will be slightly less floral but still bright, fresh, and delicious.
My fudge didn’t set—what happened?
Usually that means the ratio of liquid to white chocolate was off or it wasn’t chilled long enough. Make sure you used sweetened condensed milk (not evaporated), and chill at least 2 hours, preferably 3–4.
Can I make this key lime fudge without white chocolate?
This specific creamy lime fudge relies on white chocolate to set. If you’re avoiding white chocolate, you’d need a different style of recipe, closer to a key lime bar or key lime dessert slice.
Is this Key Lime Fudge Recipe gluten-free?
The fudge itself is gluten-free as long as your white chocolate chips are certified gluten-free; just skip the graham cracker topping or use gluten-free grahams.
Can I reduce the sweetness?
Fudge is naturally sweet, but you can add a bit more lime zest and a pinch more salt to balance the sweetness, or serve smaller squares. Using very tart key lime juice also helps the fudge taste less sugary.
How far ahead can I make this for a party or the holidays?
You can make it up to a week ahead and keep it in the fridge, or up to 2 months ahead if you freeze it. Just thaw in the fridge before serving.
Can I double this recipe?
Yes—double all the ingredients and use a 9×13-inch pan. Melt everything in a large, heavy pot and extend the chilling time by about an hour.
Do I have to store this in the fridge?
Because of the sweetened condensed milk and butter, I recommend refrigerating for food safety and best texture. It can sit at room temperature for a couple of hours when serving.
Bringing a Little Tropical Sunshine to Your Kitchen
This Key Lime Fudge Recipe brings together the best of both worlds: that nostalgic, old-fashioned condensed milk fudge and the bright, sunny flavor of key lime pie. It’s simple enough for a weeknight project, but pretty and special enough for holidays, birthdays, and gift boxes.
If you make this key lime fudge, I’d truly love to hear how it turns out for you—leave a comment with your tweaks, or tell me if you went full coconut, extra tangy, or classic and simple. And if citrus desserts make you as happy as they do me, you might also enjoy experimenting with lemon fudge or orange creamsicle-style fudge next.
Happy stirring, and enjoy every creamy, citrusy bite.
Key Lime Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips that melt smoothly
- 14 oz sweetened condensed milk 1 can; do not substitute evaporated milk
- 4 tablespoons unsalted butter cut into pieces
- 1/4 teaspoon fine sea salt
- 1/3 cup fresh key lime juice about 10–14 key limes; or bottled key lime juice or regular lime juice
- 1 to 2 teaspoons finely grated key lime zest only the green part, not the white pith
- 1 teaspoon pure vanilla extract
- 1 to 2 drops green food coloring optional, for a pale green color
- extra lime zest optional, for topping
- finely crushed graham crackers optional, for topping or a key lime pie vibe
- toasted coconut flakes optional, for topping or a more tropical flavor
Instructions
- Line an 8×8-inch square pan with parchment paper, leaving an overhang on two sides to lift the fudge out later. Lightly mist the parchment with nonstick spray if it tends to stick.
- In a medium, heavy-bottomed saucepan, add the white chocolate chips, sweetened condensed milk, butter pieces, and fine sea salt.3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter, 1/4 teaspoon fine sea salt
- Set the saucepan over low to medium-low heat. Stir slowly and constantly with a heatproof spatula, scraping the bottom and sides, until the white chocolate is completely melted and the mixture is thick, glossy, and smooth. Do not rush this step; if you see unmelted bits, lower the heat and keep stirring so the white chocolate does not scorch.
- Remove the pan from the heat and let it sit for 1–2 minutes to cool slightly. Stir in the vanilla extract, lime zest, and about 1/4 cup of the key lime juice. Stir vigorously until smooth. Taste carefully (it will be warm) and add more lime juice, up to the full 1/3 cup, for a stronger citrus flavor.1/3 cup fresh key lime juice, 1 to 2 teaspoons finely grated key lime zest, 1 teaspoon pure vanilla extract
- If desired, add 1–2 drops of green food coloring and stir well to create a pale green color. Start with a small amount; you can always add another drop if needed.1 to 2 drops green food coloring
- Quickly pour the warm fudge mixture into the prepared pan. It will begin to firm up as it cools, so work promptly. Use a spatula to spread it into an even layer and smooth the top.
- While the top is still soft, sprinkle with extra lime zest, finely crushed graham crackers, or toasted coconut flakes, if using. Gently press the toppings so they adhere.extra lime zest, finely crushed graham crackers, toasted coconut flakes
- Refrigerate the pan for at least 2 hours, or until the fudge is fully set and firm to the touch. For very clean cuts, chill 3–4 hours or overnight.
- Use the parchment overhang to lift the fudge slab from the pan onto a cutting board. Dip a sharp knife in hot water, wipe it dry, and cut the fudge into 1-inch squares or rectangles, wiping the knife between cuts for neat edges.
- Arrange the key lime fudge squares on a serving plate or pack them into tins or boxes. Keep refrigerated until serving so they stay firm and creamy.
Notes
- Key Lime Pie Fudge: Sprinkle a thick layer of crushed graham crackers in the bottom of the pan before adding the fudge; add more on top.
- Coconut Lime Fudge: Stir 1/2 cup finely shredded, sweetened coconut into the warm fudge before pouring, and top with toasted coconut.
- Margarita-Inspired Fudge (no alcohol): Add extra lime zest and a small pinch more salt; finish the top with a light sprinkle of coarse sea salt.
- Mixed Citrus Fudge: Replace part of the lime juice with lemon or orange juice.
- Extra Tangy Fudge: Stir 2–3 tablespoons softened cream cheese into part of the warm fudge and swirl it through before chilling. Storage: Store fudge pieces in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment or wax paper. For best texture, let stand at room temperature 5–10 minutes before serving. Freezing: Freeze cut squares in a single layer until solid, then transfer to a freezer-safe container with parchment between layers. Freeze up to 2 months. Thaw overnight in the refrigerator, then let stand 10–15 minutes at room temperature before serving. Tips: Use real white chocolate that lists cocoa butter for best melting and setting. Do not overheat, as white chocolate scorches easily. An 8×8-inch pan gives a nice, thick fudge; a 9×9-inch pan will make slightly thinner pieces.
